<_MOD_>2016-09-10
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2016-09-10
#106 Irish Ale
Thomas Nylander Nørgaard
2016-09-10
2016-09-10
679.6579393
0
625.5558148
0
0
0
3720
1800
0
0
<_MOD_>2016-09-09
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
0.0000000
1
1
831.2566008
90.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
676.2765565
33.8138278
0.0000000
83.0000000
100.0000000
0
0
<_MOD_>2016-09-09
Irish Red Ale
Scottish and Irish Ale
BJCP 2008
4
9
0
1.0440000
1.0600000
1.0100000
1.0140000
17.0000000
28.0000000
2.1000000
2.6000000
9.0000000
18.0000000
4.0000000
6.0000000
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
http://www.bjcp.org
<_MOD_>2016-09-09
Single Infusion, Medium Body
139.6849133
72.0000000
212.0000000
72.0000000
5.4000000
172.4000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2016-09-09
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2016-09-10
Mash In
0
439.6027552
152.0000000
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1217.2978018
72.0000000
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139.6849133
160.0252310
0.0000000
<_MOD_>2016-09-10
Mash Out
2
-0.0006526
168.0000000
10.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
152.0000000
72.0000000
507.2304109
139.6849133
168.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2016-09-09
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-09-09
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2016-09-09
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2016-09-10
Ingredients
7405
1
1
7182
8
<_XName>Ingredients
16
<_MOD_>2016-09-10
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
176.3698400
123.4588880
3.0000000
82.5000000
0.0000000
88.3838384
0
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
90.0000000
0.6591259
Pale Liquid Extract
<_MOD_>2016-09-10
Carared (Weyermann)
Germany
Weyermann
0
1
24.2893634
14.1095872
24.0000000
77.9000000
0.0000000
10.1010101
0
2
1.5000000
6.2000000
0.0000000
0.0000000
0.0000000
0
0
25.0000000
Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour
90.0000000
0.4535920
<_MOD_>1976-02-29
Black (Patent) Malt
US
0
1
24.6917776
2.1164381
500.0000000
55.0000000
0.0000000
1.5151515
0
3
1.5000000
6.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
90.0000000
0.4961162
<_MOD_>2016-09-10
Topaz
Australia
0
2
15.9000000
6.5000000
7.4074075
4.0917797
0.2821917
15.0000000
60.0000000
0.0000000
15.7234869
4
0
1
2.0000000
<_MOD_>2016-09-10
Irish Moss
1
Clarity
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
5
<_MOD_>1978-09-07
Prima Donna
Havdrup
1
2
5.0000000
2.0000000
92.5925925
15.1678036
3.5273962
15.0000000
5.0000000
0.0000000
Hjemmedyrket humle
12.3213208
6
0
1
0.0000000
<_MOD_>2016-09-10
British Ale Yeast
Mangrove Jack's
M07
0
1
0
0.0000000
1.0000000
2.0000000
25.0000000
7
1
2016-09-10
2016-09-09
200.0000000
68.0000000
74.0000000
57.0000000
72.0000000
0
0
0
5
2013-08-26
Wide variety of British Ales
A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer. Low in esters for an English yeast.
1.6600000
<_MOD_>2016-09-10
Yeast Nutrient
4
Fermentation
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
2
2
3.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
1
0
8
<_TExpanded>1
<_MOD_>2016-09-10
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0450000
0
1.0100000
0
1.0180000
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1.0110000
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885.9222891
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1.0380000
0
1.0500000
0
30.0000000
2.3000000
5.2000000
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5.2000000
88.0000000
0
6.0000000
0
1.0230000
0
1.0360000
30
155.0000000
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1.0000000
50.7207417
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640.0000000
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20.0000000
10.0000000
1.0500000
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